Maple Pecan Roasted Acorn Squash

Maple Pecan Roasted Acorn Squash is my favorite way to bring sweet and savory flavors together in one cozy, caramelized dish. Roasting brings out the natural sweetness of the squash, and the maple-pecan glaze adds a rich, nutty finish that tastes like fall on a plate.

Why You’ll Love This Recipe

I love this recipe for its simplicity and elegance. It’s an easy side dish that always looks and tastes like I spent hours on it. The acorn squash becomes tender and golden, while the maple syrup and toasted pecans add just the right touch of sweetness and crunch. It’s perfect for holiday dinners or weeknight meals when I want something hearty and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Acorn squash

• Olive oil or melted butter

• Maple syrup

• Brown sugar

• Ground cinnamon

• Salt

• Chopped pecans

• Fresh thyme or rosemary (optional, for garnish)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I cut the acorn squash in half, scoop out the seeds, and slice it into half-moons.

3. I toss the squash with olive oil or melted butter, maple syrup, brown sugar, cinnamon, and a pinch of salt.

4. I arrange the slices in a single layer on the baking sheet.

5. I roast for 25–30 minutes, flipping halfway through, until the squash is golden and tender.

6. During the last 5 minutes of baking, I sprinkle chopped pecans over the top so they toast without burning.

7. I finish with a drizzle of maple syrup and a few sprigs of fresh herbs if I’m feeling fancy.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add a pinch of nutmeg or cayenne for a little twist. I’ve also swapped maple syrup for honey or used walnuts instead of pecans. For a savory version, I skip the sugar and maple and roast with garlic and herbs instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10 minutes so the squash stays tender and the pecans stay crisp. The microwave works too but softens the texture a bit.

FAQs

Do I have to peel the acorn squash?

No, I don’t peel it—the skin becomes soft and edible after roasting, and I love the rustic look.

Can I use other types of squash?

Yes, I’ve made this with delicata or butternut squash with great results. Just adjust the slicing and roasting time.

Is this dish vegan?

If I use olive oil instead of butter, yes—it’s completely plant-based.

Can I make this ahead of time?

Yes, I roast the squash in advance and reheat before serving. I add the pecans just before serving so they stay crunchy.

What does acorn squash taste like?

It has a mild, slightly sweet and nutty flavor—somewhere between butternut squash and pumpkin.

Conclusion

Maple Pecan Roasted Acorn Squash is my go-to fall and winter side dish. It’s simple to make, incredibly flavorful, and always a hit whether I’m serving it at a holiday table or just making a cozy dinner at home.

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